Israeli Couscous Risotto

Add the stock to a pan and bring to a boil. Add the Israeli couscous and reduce heat to a simmer, stirring every few minutes (the stirring is important as it is what helps to make it creamy). After about 10–12 minutes, the stock will be almost completely absorbed and the couscous will take on a creamy, risotto appearance. Add the parsley and parmesan and stir until incorporated. Add the butter (or a splash of cream) and stir until melted and incorporated. Add salt and pepper to taste and serve immediately.

Note: While Israeli couscous is a pasta, you don’t want it to be al dente—you want it cooked through and nice and soft. If your stock gets absorbed before the couscous is done, just add more in small amounts (about 1/4 cup at a time) until the couscous is done.